Shortcrust pastry – Pâte Brisée

It is a versatile, all-butter French dough used for both sweet and savory pies, tarts, and quiches. Its name refers to the method of cutting cold butter into the flour until the mixture resembles coarse crumbs, which results in a tender, flaky, and crumbly texture when baked.  Entire books have been written about shortcrust pastry and recipes vary from families and generations. Purists make it solely with butter, whilst others prefer a mixture of shortening and butter. My preference is to use only butter.

INGREDIENTS
Pâte brisée:
225 Gr. very cold butter
275 Gr. all purpose flour
70 Ml very cold water (I put ice cubes in a cup before using)
Pinch of salt

PREPARATION
Cut the butter in 2cm cubes. In a medium size bowl, mix the flour and salt and add the butter. You may use a food processor for great results. If so, using the pulse feature, simply press 15-16 times with a quick press, until the mixture ressemble coarse sand. Once done, simply drizzle the very cold water. Gather a handful of the mixture and press it in the palm of your hand. If it holds together, it means the dough if ready.
Place the dough on a sheet of cling film and press it together so the mixture becomes one large piece. Cover and let it rest in the fridge for at least 2 hours.